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Chocolate SunButter Pop Tarts

These pop tarts feature a rich and flaky chocolate pastry that encases a flavourful SunButter filling.
Course Snack
Cuisine American
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings 8
Calories 391kcal
Author Michelle | Sift & Simmer

Ingredients

Pastry Dough

  • 2 C all-purpose flour
  • ½ C cocoa powder
  • 4 tablespoon granulated sugar
  • 2 sticks cold butter cut into large pieces
  • 8-10 tablespoon ice cold water
  • 1 egg beaten

SunButter Filling

  • ¾ C SunButter
  • 1 tablespoon unsalted butter softened
  • 2 tablespoon icing sugar
  • 1 teaspoon vanilla extract

Frosting

  • 6 tablespoon icing sugar
  • 1-2 tablespoon heavy cream
  • 1 teaspoon vanilla extract

Decoration

  • chocolate sprinkles
  • 2 tablespoon SunButter

Instructions

  • In a food processor, add the flour, cocoa powder, granulated sugar. Pulse a few times to distribute all the ingredients.
  • Add in the butter and pulse until a lumpy dough forms. Gradually pour in the ice water (I use the drip spout on my food processor) and pulse until the dough sticks together, but is not overly wet. [You may not need to use all the water]
  • Pour the dough onto a large piece of parchment paper.
  • Bring the dough together and divide into 2 equal portions. At this point, you can chill the dough in the freezer for 30 minutes.
  • Remove the dough from the fridge and lightly dust the counter top with some flour.
  • Use a heavy rolling pin to roll each half out into a rectangle about 9" by 12" in size.
  • Cut the pastry into 8 x 3" by 4" pieces using a pastry wheel cutter.
  • Lightly brush the beaten egg over top add about 1 tablespoon SunButter filling.
  • Roll out the 2nd half of the dough to the same dimensions and cut into another 8 x 3" by 4" pieces.
  • Lightly brush beaten egg on one side of the pastry dough, and place the egg-side down onto the filling. Gently seal the edges with your fingers, and crimp the edges with a fork.
  • Place the pastries onto a parchment lined baking sheet and chill in the freezer for 30 minutes.
  • Preheat oven to 400°F/204°C.
  • Bake the pop tarts at 400°F/204°C for 20 minutes, until slightly puffed.
  • Cool completely before frosting.

To make frosting:

  • Add the icing sugar, and vanilla extract to a small bowl. Mix together. Slowly add in enough cream to your desired consistency.
  • Use an offset spatula to spread about ½ tablespoon of frosting onto the pop tarts.
  • Garnish with chocolate sprinkles and drizzle SunButter on top if you wish.

Notes

Best enjoyed on the same day. Pop tarts can be stored in an airtight container for up to 3 days at room temperature.

Nutrition

Calories: 391kcal | Carbohydrates: 51g | Protein: 11g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 12mg | Potassium: 155mg | Fiber: 3g | Sugar: 14g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 4mg